A breakfast revolution is upon us! Imagine fluffy scrambled eggs dancing on your plate alongside vibrant green broccoli and earthy mushrooms, all topped off with silky avocado. It’s like a party for your taste buds where everyone gets along beautifully—no awkward small talk required. Seriously folks, this is what brunch dreams are made of.
And let me tell you about the time I whipped up these scrambled eggs with broccoli, mushrooms & avocado for my family’s Sunday brunch. As soon as that heavenly aroma wafted through the kitchen, my kids came running faster than they did when they heard the ice cream truck outside. Spoiler alert: there were no leftovers!
Why You'll Love This Recipe
- This simple dish combines nutrition and flavor in every bite, making meal prep a breeze.
- The vibrant colors create an eye-catching presentation that impresses at any table.
- You can easily customize ingredients based on personal preferences or what you have on hand.
- It’s perfect for busy mornings or leisurely weekend brunches.
I remember one particular Sunday morning when I prepared this fabulous dish; my family was so enamored that we ended up having leftover scrambled eggs for dinner too!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Eggs: Choose large, organic eggs for the best flavor and texture in your scramble.
- Broccoli Florets: Tender yet crisp florets add a beautiful green hue and essential nutrients.
- Mushrooms: Any variety works wonders here; just ensure they’re sliced evenly for consistent cooking.
- Avocado: Ripe avocados provide a creamy texture that complements the dish perfectly.
- Olive Oil or Butter: Use either for sautéing; olive oil adds a lighter touch while butter provides richness.
- Salt and Pepper: These basic seasonings elevate the flavors—don’t skip them!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Veggies: Start by washing and chopping the broccoli into small florets while slicing the mushrooms thinly. This helps them cook evenly and quickly.
Sauté the Veggies: Heat olive oil or butter in a non-stick skillet over medium heat until it shimmers. Add broccoli and mushrooms to the pan; sauté until they’re tender and fragrant.
Whisk Those Eggs: In a bowl, crack open those fresh eggs and whisk them vigorously until they’re slightly frothy. This aeration will give you fluffier results!
Add Eggs to the Pan: Pour your whisked eggs into the skillet over the sautéed vegetables. Stir gently but continuously until they begin to set but remain soft and creamy.
Finish Up with Avocado: Once your scrambled eggs are just about done cooking (soft but not runny), remove from heat and fold in diced avocado. The residual heat will warm it perfectly without turning mushy.
Enjoy this delightful dish immediately—your taste buds will thank you!
This scrumptious scramble is not only visually appealing but also packed with nutrients to kickstart your day!
You Must Know
- Fresh eggs make all the difference; use organic or free-range for richer flavor.
- Mix vegetables before adding eggs to evenly distribute flavors and textures.
- Don’t rush the cooking; low heat ensures creamy, not rubbery eggs.
- Trust me, I’ve had my fair share of egg disasters when I was too impatient!
Perfecting the Cooking Process
Start by sautéing the broccoli and mushrooms until tender, then whisk your eggs separately. Combine everything in the pan over low heat for perfectly scrambled eggs.
Add Your Touch
Feel free to add spices like garlic powder or nutritional yeast for a flavor boost. You can also swap out broccoli and mushrooms for whatever veggies you have on hand!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on low heat to maintain texture and avoid overcooking.
Chef's Helpful Tips
- Always season your eggs before cooking for enhanced flavor.
- Cook them slowly to retain creaminess without becoming rubbery.
- Feel free to experiment with different vegetables for new taste experiences.
I still remember the first time I made scrambled eggs with broccoli; my friend couldn’t stop raving about them! That was a breakfast that turned into a competition to recreate perfection!
FAQ
Can I use frozen broccoli or mushrooms?
Yes, but fresh vegetables yield better flavor and texture in scrambled eggs.
What’s the best way to serve these scrambled eggs?
Serve with toast, avocado slices, or on a warm tortilla for a delicious wrap.
How do I prevent my scrambled eggs from sticking?
Using a non-stick skillet with some oil helps prevent sticking during cooking.
Scrambled Eggs with Broccoli, Mushrooms & Avocado
Scrambled Eggs with Broccoli, Mushrooms, and Avocado is a colorful, nutritious breakfast that combines fluffy eggs with vibrant vegetables for a satisfying start to your day.
- Total Time: 20 minutes
- Yield: Serves 2
Ingredients
- 4 large organic eggs
- 1 cup broccoli florets, chopped
- 1 cup mushrooms, sliced
- 1 ripe avocado, diced
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Wash and chop the broccoli into small florets. Slice the mushrooms thinly for even cooking.
- Heat olive oil in a non-stick skillet over medium heat until shimmering. Add the broccoli and mushrooms; sauté until tender, about 4–5 minutes.
- In a bowl, crack the eggs and whisk vigorously until slightly frothy.
- Pour the whisked eggs into the skillet over the sautéed vegetables. Stir gently but continuously until the eggs set but remain soft and creamy, about 3–4 minutes.
- Remove from heat and fold in diced avocado just before serving to warm it without turning mushy.
Notes
- For added flavor, consider incorporating spices like garlic powder or nutritional yeast.
- Feel free to substitute broccoli and mushrooms with other vegetables like spinach or bell peppers based on your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 33g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 9g
- Protein: 21g
- Cholesterol: 560mg
